|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several containers of green beans, mashed potatoes, and macaroni and cheese betweeen 122-124 degrees. Appears hot box had recently been turned on and was not heated enough to properly hot hold foods. CDI- These foods had been in hot hold unit less than 30 minutes, were moved to oven and all observed reheated above 165 for proper hot holding. Observed thermometer in hot hold unit reading 180 for proper hot holding. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Racks peeling and showing rust in main walk in cooler, need recoating or replacing. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed bad leak from pipes under handwash sink across from fryers, needs repair. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
Observed following areas of floors and walls needing repair: broken missing floor tile at edge of can wash, cracked floor tiles under fryer, damaged wall tile at take out window, several missing baseboard tiles through out facility, all needing repair. |